Pickling eggplant for the winter in jars. Pickled eggplant for the winter in jars: recipes from Alla Kovalchuk, spicy and stuffed

Fermentation is one of the ways to harvest crops, berries and fruits for the winter, as a result of which, in the process of physico-chemical moments, lactic acid appears, which is a natural preservative. Vegetables are fermented in brine (whole or in pieces), or in personal juice (they are crushed, chopped, chopped), added table salt, under the influence of lactic acid bacteria, a fermentation (fermentation) procedure occurs. Salt doesn't count important ingredient, it affects the taste and inhibits the formation of pathogenicity.

REFERENCE! Salt for brine is taken in a volume of 5% of the amount of water, and for fermentation in personal juice in a proportion of 1.5-2% of the weight of vegetables.

The fermentation time depends on several factors:

• temperature;
• the amount of salt.

What canning to choose?

What better eggplant cook for the winter: fermented or salted? Salting and pickling are well-known methods of preserving fruits and vegetables. Salt and lactic acid are considered the main preservative agents. They inhibit the formation of harmful microbes and protect fruits and vegetables from decay.

Lactic acid is very important for the human body. She stands out fresh taste and not so sharp and sharp. Fermented vegetables contain more lactic acid, while salt dominates in pickles.

Storage methods

This vegetable cannot be classified as a vegetable with long term storage. But if you comply with specific conditions, they can be saved for a long period. List of ways:

1. In a dark place (basement, cellar, pantry).
2. Falling asleep with wood ash.
3. Hanging.
4. Drying.
5. Freezing in the refrigerator.

What vegetables are preferred?

For this procedure, it is necessary to take vegetables of medium size (up to 10-12 centimeters long), young, with a thin skin without damage and brown spots. They should also be smooth, dense and elastic.

What are the benefits and harms of the dish?

When eating eggplant, the body gets a lot of benefits. Their beneficial features lies in his chemical composition, it includes:

Eggplants are contraindicated in:

• Gastrointestinal disorders, diseases duodenum, acute gastritis and ulcers.
• Arthrosis.
• Diseases of the pancreas.
• Treatment with insulin.
• With exacerbation of gout.
• Diseases of the kidneys.

ATTENTION! You should not eat these vegetables in an overripe form, as they contain quite a lot of solanine, which is poisonous to the human body. Therefore, you should eat only young, ripe eggplants or white ones - solanine is not observed in them.

What utensils are suitable?

Appetizing pickled eggplants are obtained when cooked in enamel saucepan, or in earthenware and wooden utensils. But you can also ferment in glass jars, but you need to store such containers away from sunlight. Be sure to wash the container and pour boiling water over it.

cooking options

No other additives

Ingredients:

• Little blue - a couple of pieces.
• For marinade: for one liter of liquid - 30 grams of salt, two bay leaves and four peas of allspice.

Cooking:

1. Boil vegetables for 5 to 7 minutes in brine (one glass of salt per liter of liquid), after piercing them with a fork.
2. At the end of the cooking period, remove and allow time to drain the water.
3. Add to longitudinal section grated garlic and black pepper.
4. Place the eggplants more tightly in a container and pour over the marinade.
5. Next, cover the container with a lid and put it in the refrigerator, or in a cold place for two weeks.

Stuffed with greens and stuff

Consider one of the best quick recipes: cooking pickled eggplant for the winter, stuffed with carrots and herbs with garlic in a saucepan.
Ingredients:

• 8 kilograms of eggplant;
• 2 kilograms of carrots;
• 400 grams of garlic;
• bunch of parsley;
• 100 milliliters of sunflower oil for frying.

Cooking:

1. Remove the stalk along with the pulp and cut all the eggplants a little.
2. Then put them in boiling water and boil for about five minutes in salted water.
3. Boiled vegetables are placed one on top of the other and covered with oppression to get rid of excess water.
4. Grate carrots and fry them in oil.
5. Pass the garlic through a garlic press, chop the parsley not very finely.
6. Add prepared garlic and parsley to the carrots, add salt.
7. When the eggplants are cool, stuff them with one to two tablespoons of the carrot mixture.
8. Stuffed vegetables are placed in a container and poured with brine (1.5 tablespoons of salt per liter of liquid).
9. The container is placed in heat. Depending on the temperature background, eggplants ferment from 3 to 5 days.

with celery

Ingredients for Pickled Eggplant with Celery:

• One kilo of eggplant.
• Two pieces of garlic.
• 2 bunches of celery.
• Salt.
• Two or three bay leaves.
• 50 ml sunflower oil.
• Water.

Cooking:

with cabbage

Now the recipe for pickled eggplant stuffed with cabbage and carrots.
Ingredients:

• 1.650 kg of eggplant;
• carrot;
• 500 grams of white cabbage;
• two bell peppers;
• two or three cloves of garlic;
• 0.5 liters of water;
• 2, 5 art. l. salt, ground pepper.

Cooking:

1. Wash the eggplants, remove the stalks and pierce with a fork.
2. Boil water and dip them into the liquid, 5 minutes.
3. After cool.
4. Coarsely grate the carrots on a grater, chop the cabbage finely.
5. Cut the peeled pepper into small strips.
6. Chop the garlic.
7. Mix all the ingredients, salt and pepper, let the mixture brew for about 20 minutes.
8. Stuff sliced ​​eggplants with vegetables.
9. With the help of water and salt, we prepare the brine, which then needs to be cooled.
10. Put eggplants with stuffing in a container, add brine and press down with a load.
11. Leave warm for three days. After add sunflower oil and put in the refrigerator.

Recipe in batter

Ingredients:

• 2-3 eggplants;
• 1 egg;
• 5 tablespoons of breadcrumbs;
• vegetable oil;
• salt.

Cooking:

1. Cut the eggplant into 1 cm thick slices, sprinkle with salt and let stand for 30 minutes.
2. Then rinse in cold water.
3. Whisk the egg a little.
4. Dip each eggplant slice in egg mixture then roll in breadcrumbs.
5. Fry in a pan in oil on each side until golden brown.

Fast way

Ingredients:

• Eggplant - 350 grams.
• Onion - 60 grams.
• Garlic - 10 grams.
• Salt - to taste.
• Vegetable oil - for frying.
• Sugar - half a teaspoon.
• Black pepper.
• Vinegar 6% - 1.5 tsp

Cooking:

1. Wash the eggplants, remove the stalks.
2. Cut into strips.
3. Sprinkle salt in a bowl, let stand 30 minutes.
4. Peel and cut the onion into rings.
5. Add sugar, salt and vinegar to it.
6. Let the onion marinate.
7. Rid eggplant of excess moisture.
8. Fry vegetables in oil for 10 minutes.

This recipe is great because we can canned eggplant without vinegar. In winter, we cut pickled eggplants with onions, serve delicious winter salad from pickled eggplant to hot boiled potatoes.

Products:

• small eggplants - 15 pcs.;
• 1/2 head of garlic;
• parsley - 1 bunch.

Brine:

• water - 2 l;
• pickling salt - 100 g (6 tablespoons without a slide).

Time: preparation - 45 min; fermentation - 2 - 3 days.

Servings: 2 liter jars.

How to cook pickled eggplant with garlic for the winter:

We cut off the stalks of the eggplants (of course, after washing the vegetables). In the place where the stalk of the vegetable is cut off, we make a small incision with a knife, because here the eggplant has the densest place. With an incision, the eggplant will boil more evenly.

Throw eggplant into boiling water. After boiling the eggplants from one side, turn them over to the other side. This is easy to do, since eggplants do not sink in water during cooking, but stay on its surface. Cooking time depends on the density of the fruit. We check the readiness with a knife (the knife should freely enter the eggplant). It is important not to overcook the eggplants, as they will become even softer when sterilized in jars. Still, eggplants will languish during sterilization in liter jars for another twenty minutes.

Until half cooked, put the boiled eggplants on a baking sheet set at a slight slope. The slope should be towards the cuts on the vegetables, as the bitterness from the eggplant will drain from these cuts.

On top of the eggplant we put a clean plank or a tray with oppression.

When the bitter liquid drains from the eggplants, we remove the oppression. Squeeze out the remaining liquid with your hands and fill the eggplant with stuffing.

Our filling will consist of garlic and parsley, which we pre-chop. Continuing the already prepared incision on the eggplant on one side, we put the stuffing in the middle of the eggplant.

Having put all the stuffing into the eggplants, we put them tightly in the pan.

Pour in the brine prepared according to the recipe. We cover the eggplants with a plank or a large flat plate, put a small oppression. Eggplants ferment in a cool place for two to three days. Periodically we taste eggplants so that they do not peroxide.

When eggplants acquire a pleasant sour-salty taste, then you can roll them up for the winter in jars. Banks are thoroughly washed and sterilized. We fill the jars with eggplants, placing them vertically in the jars, leaving room for the brine. Boil the brine in which the eggplants were fermented. Then we pour the brine into jars with eggplants, put the jars for sterilization.

After the brine begins to boil in the jars, we sterilize the eggplant jars for twenty minutes. Then we seal tightly, turn the jars over, cover with a blanket. After cooling, put the jars in cool place before winter. In winter, we will enjoy a delicious salad of pickled eggplants with garlic.

pickled eggplant with carrots and garlic for the winter

For a long time, vegetables were fermented for the winter and stored in wooden barrels in the cellar. And now everyone knows that pickled vegetables more useful than closed in a jar of vinegar. Bacteria that are involved in the souring process have a good effect on the work of the intestines and stomach. Vitamin C, which is formed as a result of fermentation, is a strong antioxidant and prevents the development of infection in the body. Also at regular use pickled vegetables, many diseases go away.
Cooking pickled vegetables is quite simple. Water, salt, herbs and spices are mainly used. Today I will tell you my recipe for pickling blue ones. You can sour in large quantities and store in a barrel, in a cellar, or in small portions and store in jars in the refrigerator. To prepare pickled eggplant in an amount of 1 kg, we need the following products:

• Eggplant - 1 kg.
• Garlic - 2 heads.
• Carrots - 300 g.
• Salt - 50 g.
• Parsley - a bunch.

For pickling, I take dark blue eggplants, medium in size without damage. They should be even in shape, as we will need to cut them in half. We wash the little blue ones under running water, cut off the stalk and put in a pan.

Fill with water and put on the stove. Turn on medium fire and wait for the blue ones to boil. From the moment of boiling, cook eggplants for 3 minutes (no more, otherwise they will be digested and become soft, but we don’t need it!). We take the eggplants out of the water with a slotted spoon into a bowl and set to cool.

Turn off the pot of water. Now let's prepare the carrots. If the carrot is very dirty, you can fill it with water for 20 minutes. We clean the washed carrots with a knife. We rub on coarse grater.

We clean the garlic from the husk and cut into slices. Pour one and a half liters of water into enameled dishes and pour half a glass coarse salt. Stir the brine with a spoon to dissolve the salt. Wash the parsley under running water. We put the cooled eggplant on a cutting board and cut it into two parts with a knife, but do not cut to the end. Carefully open the eggplant and make a few cuts in the middle with a knife. We push the garlic into these recesses.

Put grated carrots and a sprig of parsley on top. We close our eggplant.

The rest of the eggplants are also stuffed with garlic and stuffed with carrots and parsley.

Now we put our eggplants tightly in a saucepan and pour the prepared brine.

We put gauze on top, and then a smaller lid. We put a load on the lid, this is necessary so that the little blue ones are pressed tightly. We leave the pan in a warm place for two days. After the expiration of the period, we try, if the eggplant has not yet sour, we leave it for another day. And if they are already sour enough, we remove the load, transfer them to a jar and fill them with brine. Pickled eggplants with carrots and garlic are ready for the winter, put them in the refrigerator. In a cold place, they can be stored all winter.

To make pickled eggplant salad, you need to get them out of the jar and peel them, or leave them like that. Cut into large cubes and chop the peeled onion. Pour fragrant vegetable oil, pour carrots, parsley there, and the salad is ready! Bon appetit!

Pickled eggplant is the kind of preparation that will appeal to anyone. The dish turns out to be very appetizing, it has interesting taste: moderately sour, but leaves a sweet aftertaste. Such savory snack goes well with potatoes or meat products.

Pickled eggplant with garlic and carrots - step by step photo recipe

Pickled eggplant - real delicacy, which will appeal to lovers of spicy food and will take pride of place even among the many snacks on the festive table.

Cooking time: 35 minutes

Quantity: 1 portion

Ingredients

• Eggplant: 3 pcs
• Tomatoes: 1 pc.
• Carrots: 2 pcs.
• Garlic: 3 cloves
• Dill: bunch
• Parsley: the same
• Salt: a pinch
• Sugar: 10 g

Cooking instructions

with cabbage

Pickled eggplants with cabbage are ideal for side dishes with a less pronounced taste, for example, dumplings with potatoes. To prepare them, you will need the following ingredients:

• eggplant - 1.5 kg;
• carrot - 1 pc.;
• cabbage - 0.4 kg;
• garlic - 2 cloves;
• salt, pepper - according to preference.

Cooking method:

1. Boil 1.5 liters of water, add 3 tablespoons of salt.
2. We take blue fruits of the same size, wash them, cut off the stem and make punctures in several places.
3. Boil for 5 minutes.
4. We chop the cabbage, three carrots on a medium grater, pass the garlic through a press, salt the vegetables.
5. Take the eggplant out of the water and let it cool down.
6. Each fruit is cut into two parts, stuffed with prepared vegetables. We tie with a thick thread so that the filling does not fall out.
7. We put the vegetables in a deep bowl, they should fit snugly against each other.
8. By this time salty water already cooled down, pour the contents of the bowl with it, put oppression on top.
9. We remove the vegetables to marinate in a warm place for 3 days.

After 3 days, eggplant can be eaten. If there is a little snack left, it can be stored in the refrigerator for a couple of weeks.

with celery

Fans of stuffed blue ones can cook them with unusual stuffing, namely with celery.

Ingredients:

• eggplant - 10 kg;
• oil - 1 glass;
• celery root - 1 kg;
• carrots - 20 pcs.;
• large onion - 4 pcs.;
• garlic - 30 heads;
• salt, pepper, herbs - by eye.

1. My eggplant, remove the ponytails. Boil them in water, it will take about 15 minutes.
2. For an hour we put the blue ones under oppression.
3. Cut carrots and celery into thin strips.
4. We clean the onion, cut it into half rings.
5. Finely chop the greens.
6. We chop the garlic.
7. In a bowl, combine all the chopped vegetables, mix.
8. We cut the blue ones lengthwise into two halves, spread the filling so that it does not fall out, fasten it with toothpicks or wrap it with threads.
9. We put the blanks tightly in a saucepan. Cover with a plate, put on top filled with water 3 liter jar. We leave it in this position for a day.

If you store eggplants in the refrigerator, they will not spoil for at least 5 days.

Korean pickled blue

Try adding a small amount of coriander to the preparation, and you will get a dish with piquant taste which will especially appeal to fans of Asian cuisine.

Products:

• little blue ones - 2 kg;
• onion - 290 g;
• carrots - 3 pcs.;
• granulated sugar - 100 g;
• vegetable oil - ½ cup;
• vinegar - 0.15 l;
• coriander - 6 g;
• Bulgarian pepper - 2 pcs.;
• chili pepper - 1 pc.;
• greenery.

How we cook:

1. We bake blue ones in the oven at 180 ° C for about 15 minutes.
2. We chop the onion and herbs, three carrots, chop the garlic and chop the peppers. We combine vegetables and baked blue ones. We put under pressure for 2 days.
3. Place vegetables in jars and seal tightly.

The degree of spiciness of the dish can be adjusted, just do not add too much chili pepper.

in Georgian

This dish will not be prepared quickly, you will have to wait almost a whole week. But the wait is worth it. Gather next set products:

• eggplant - 18 pcs.;
• granulated sugar - 25 g;
• carrots - 6 pcs.;
• garlic - 6 cloves;
• vinegar 8% - 20 g;
• salt - 55 g;
• red pepper - ¼ tsp
• greenery.

Cooking:

1. We prepare the fruits, cut them lengthwise.
2. Boil the blue ones in salted water, let them cool under pressure so that the excess liquid is gone.
3. We rub carrots. We chop the garlic. We chop greens. We connect all the components, pepper them.
4. We lay the filling in each eggplant, tie with a thread.
5. Boil water, salt it and add vinegar.
6. We put the little blue ones in a saucepan, fill it with brine, put it under a press, leave it in this position for 4-5 days.

Eggplant fermented according to this recipe should be stored only in the refrigerator.

Pickled stuffed eggplants

Stuffed and then fermented blues are moderately spicy with an interesting sourness. Take:

• eggplant - 3 pcs.;
• carrots - 150 g;
• garlic - 1 head;
• oil - 50 g;
• salt, herbs, pepper, bay leaf - to taste.

Step by step process:

1. We prepare the blue ones, boil them in salted water for about half an hour. We put under oppression for 1 hour.
2. We rub carrots. Fry in vegetable oil.
3. We cut greens and garlic, poison them with carrots.
4. Cut the eggplant in half. Carrot filling put inside. We tie with a thread.
5. We put the water on the fire, let it boil, add vinegar, salt, parsley and pepper.
6. Fill the blue ones with brine. We put them under pressure and forget for 3 days.

After the specified time, the appetizer is ready, you can cut the eggplant stuffed with vegetables portioned pieces and serve to the table.

Pickled eggplants in jars for the winter - the most delicious recipe

Bored blanks by traditional recipes? Try to prepare a snack that turns out to be simply amazing in taste. You will need:

• vinegar 9% - 10 g;
• little blue ones - 21 pcs.;
• water - 1 glass;
• garlic - 8 cloves;
• salt, mint, herbs - to taste.

Cooking:

1. We choose fruits of medium size, cut off their stalk. Cut into two parts, salt. Wash well after 30 minutes.
2. We heat water, send vegetables there. Boil until cooked and cool.
3. We chop the greens, chop the garlic.
4. We squeeze the eggplants, put a little greenery and garlic in the center of each, do not tightly tamp it into a pre-sterilized jar.
5. We dilute the vinegar with a glass of water, add salt, wait for complete dissolution. Pour the brine into the jar.
6. We cover the neck with gauze, leave it for a couple of days in the room.
7. We roll up the lid and put it away for storage in a cool room.

You can taste blue ones in a week. Vegetables prepared according to this recipe will not go bad all winter.

Pickled eggplant with mint

Are you tired of the usual fried, steamed or baked eggplant, and the preparation in the form of canned or frozen vegetables does not suit you? Then try pickled eggplant for the winter, amazing, breathtakingly delicious with garlic and mint!

Ingredients:

1. Eggplant - 20 pieces (small)

2. Fresh mint (leaves) - 1 cup leaves (1 large bunch)
3. Garlic - 1 head (large)
4. Table vinegar 9% - 1/3 cup
5. Salt - as much as you need
6. Pure water (boiled and chilled) - 1 cup

Cooking:

Step 1: Prepare the eggplant.

For fermentation, it is better to choose small eggplants up to 10 - 12 centimeters long, they fit well into a 3 liter jar. We throw the eggplants into the sink and rinse thoroughly under cold running water from sand and any other kind of pollution. After using a slicing knife raw vegetables, we make a through cut along the length on each eggplant, while we do not remove the stalk and do not cut it! We fill each recess with a generous portion of salt for 1 eggplant 2 - 3 tablespoons and put them in a colander.

Leave vegetables for 30 minutes. Then rinse again and let dry a little.

Step 2: Boil the eggplant.

We take a deep 5 liter saucepan and fill it with ordinary running water up to half. We put on the stove, turned on at a strong level, and bring the liquid to a boil. When the water boils, dip 10-12 eggplants into it and cook them for 10 minutes. Then remove them from the pan with a slotted spoon and transfer them to a deep bowl. In the same way, cook the rest of the eggplants and then let them cool to room temperature.

Step 3: prepare boiled eggplant, garlic, mint and a container for sourdough.

While the eggplants are cooling, rinse thoroughly. three-liter jar under hot water with the help of any detergent or use for this purpose baking soda. Then we sterilize the container with any convenient way, V microwave oven, in the oven or on the kettle. After we put the jar on the kitchen table and let it cool.

During this time, we wash a bunch of mint under cold running water, shake it over the sink from excess water, remove the leaves from the stems, lay them on a cutting board and chop on small pieces arbitrary shape. Peeled garlic is cut into layers up to 3 millimeters thick. We shift the cuts into 1 deep plate and mix them with your hands until smooth. Squeeze the cooled eggplants with clean hands from excess liquid and place on a tray.

Step 4: Stuff and simmer the eggplant.

Now stuff each eggplant with a mixture of mint and garlic. For 1 vegetable, about 1 - 2 tablespoons of the filling will go.

Pack the eggplant tightly into a 3 liter sterilized jar. Then pour 1/3 cup 9% into a deep bowl table vinegar, 1 cup of clean, boiled and cooled to room temperature water and pour 1 teaspoon of salt. Stir with a tablespoon until smooth and complete dissolution of salt crystals.

Pour the eggplant with the resulting mixture, if there is not enough liquid, add a little boiled water and vinegar in a ratio of 1: 1, but basically for a 3 liter jar filled with eggplant, this ideal rate liquids. Now we tighten the neck of the jar with a piece of sterile gauze and put it in a warm place for 2 days. On the third day, close the jar with a plastic sterilized lid and put it in the refrigerator. Eggplant can be tasted after 1 week.

Step 5: serve pickled eggplant for the winter.

Pickled eggplants for the winter are served chilled. They are placed in salad bowls as a whole or they are made into sliced ​​​​salad with the addition of fresh onion, garlic and vegetable oil. These eggplants can be great snack, garnish to meat dishes, they can also be used for making pies, pizza or as an addition to marinated cuts. Enjoy!

Bon appetit!

If desired, fresh dill or parsley can be added to the filling.

Such eggplants should be stored in a cool place at a temperature not lower than -3 -4 degrees and not higher than 0 degrees.

Eggplant prepared according to this recipe will be usable for 5-6 months, after which they will begin to lose their taste.

pickled eggplant, stuffed with cabbage and carrots

Ingredients:
5 kg eggplant,
500 g cabbage
250 g carrots
500 g onion
150 g greens
150 ml vegetable oil.

Cooking:

Chop greens, carrots and onions and sauté everything together in vegetable oil. Finely chop the cabbage, pour boiling water over it and leave it in it until it cools. Then drain the water, squeeze the cabbage and combine with browned vegetables. Salt. Pour small eggplants with boiling salted water (1 tablespoon of salt per 1 liter of water) and cook for no longer than 3-5 minutes. Don't digest! Drain, cool eggplant, cut lengthwise and stuff minced vegetable. Place tightly in a pickling container, cover with a clean cloth, put a wooden circle on top, and oppression on it. If no juice appears on the surface the next day, the load should be increased. Take out to the cold for fermentation and storage. Pickled eggplant

Pickled eggplants with herbs

Another wonderful recipe, namely pickled eggplants, which are surprisingly quite easy to prepare, there is no need to be in the kitchen all day, the most important thing is to prepare everything in advance the right ingredients and cooking will turn into an amazing experience. Well, since cooking is not difficult, I advise everyone to try it, you will surprise your close comrades with this dish, they will be delighted, believe me, an avid chef with experience. If we are still gathered, then we prepare the products, put on an apron and start hosting the kitchen until full cooking this amazing dish.

INGREDIENTS:

hot pepper- 1 pepper in each jar;

Parsley greens - 50 grams;

Dill greens - 50 grams;

Garlic - 50 grams;

fine salt- 2 tablespoons (table);

Fresh eggplant - 1 kilogram;

Celery greens - 200 grams.

RECIPE:

Stage 1. It's not hard to guess what we flush first fresh eggplant in pretty warm water, and then remove unnecessary stalks. You can also remove the skin, but that's up to you, I prefer to go along with it.

Stage 2. Now we need to carefully cut each eggplant from the side, about 4-5 centimeters deep, look at the photo, and everything will immediately become clear.

Stage 3. Then we place our sliced ​​eggplants in boiling water (we take a large saucepan) and calmly cook for 10-12 minutes. After that, we get boiled eggplant and transfer to a large bowl cold water where we keep them there for 20-25 minutes.

Stage 5 We put the pan on the fire, pour water (4 cups), bring to a boil, add salt, celery, mix well and immediately remove from heat, let cool.

Stage 6 We turn to the filling, for this we wash the parsley and dill, finely chop. Garlic with pepper is also thoroughly washed, peeled, cut into small circles and mixed with previously chopped herbs.

Stage 7. Now we calmly stuff the cut eggplants with this filling, put them in pre-prepared jars, fill them with cold brine and close them with suitable lids.

Stage 8. That's all, we transfer pickled eggplants to a dark and cool place, wait 15-20 days and enjoy amazing canning.

Eggplant slices with cabbage for the winter

This recipe is for those who love eggplant and love cabbage. The appetizer turns out to be very tasty and unusual, perfectly preserved throughout the winter. You can eat these eggplants with cabbage simply by taking them out of a jar in winter, or you can season them onions and pour vegetable oil, sunflower oil with the smell of seeds is especially suitable. In any case, it will be very tasty and healthy.

To prepare eggplant with cabbage for the winter, you will need:

eggplant - 1 kg;

fresh cabbage - 1 kg;

carrots - 300 g;

garlic - 10 cloves;

hot pepper - to taste;

black peppercorns - 10 pcs.;

salt - 1.5 tbsp. l.;

vinegar 9% - 0.5 cups (or to taste).

* Salt and vinegar can finally be adjusted to your liking.

Add garlic and hot pepper to cabbage with carrots. Also add peppercorns. Mix everything thoroughly.

Bon appetit and delicious winter to you!

Pickled eggplant with celery leaves

To prepare this wonderful snack, we need: eggplant, garlic, celery leaves, salt, olive oil.

Boil the eggplants in salted water, having previously torn off their “tails”, until they are relatively soft. Approximately 5-7 minutes. We take coarse salt and in no case iodized, otherwise everything will have to be thrown out on the second or third day. We catch the eggplant with a slotted spoon, and leave to cool.

While the blue ones are cooling, wash the celery leaves and peel the garlic. We take garlic at the rate of 1 clove for 1 eggplant. Garlic, finely chopped with a knife. We do not crush it with a press, not three on a grater, but we cut it. We take a clove of garlic, cut it in half, put it on a board and crush it with the flat side of a knife blade. Then grind with a knife.

We cut each eggplant in length, being careful not to cut through. It should look like a pocket. It is in this pocket that we put our honestly suffered garlic. Distribute it evenly along the entire length.

At the bottom of the container, put celery leaves, you can also put a dill umbrella. We lay the eggplant in layers, shifting them with celery leaves. From above, we also close everything with leaves. Pour hot brine, per 1 liter of water, a tablespoon of salt (coarsely ground, because ...), so that it completely covers the eggplant. Cover with a plate and put oppression on top (a two-liter bottle of water will do). Leave for three to five days, depending on room temperature.

Ready snack best kept in the refrigerator. Before serving, cut into pieces and add olive oil. You can sprinkle with herbs.

Pickled eggplants with Korean carrots

I don’t even know how to describe my attitude to eggplants. Do I adore them? Not enough ... I can’t live without them? Too many ... common eggplant this, this is this .... Eh. We lovingly call them "blue ones". And in general they are somehow cosmic and supposedly exotic, but in fact they quietly grow in their garden or, like mine, lie in a supermarket and wait when I buy them and I will admire).

Every time after the little blue ones are bought and are already on the table in the kitchen, I start to feel a slight panic. And what to cook with them? Vegetable stew? I don’t like it.” In general, less words, more deeds.

eggplant

Carrot

Parsley

Garlic

petiole celery

Hot peppers

And for the pickle:

For 1 liter of water, 2 tbsp. salt, 10 peas of allspice, 2-3 bay leaves.

To begin with, oddly enough, the eggplants need to be washed)

You need to boil them in salted water until soft. But be careful - it is important not to overcook. Depending on the size, this can take 7-15 minutes.

After the eggplants are cooked, you need to put them on some kind of flat plate and press down on top with a load so that the glass is excess liquid.

In the meantime, you can work on vegetables.

Grate the carrot. coarse grater, me I like it better in Korean.

Hot pepper. If you don’t like hot pepper, you can not put it at all. I love hot pepper, so I cut it along with the seeds. Finely chop the garlic. Parsley as well.

And we mix the whole thing with carrots. I strongly recommend not to do this on an empty stomach - there is a big risk of choking on saliva. Although there is also such a risk on a full stomach. The smell is simply stunning)

The most boring part is over.

We free our eggplants from oppression).

From the heart we stuff them with carrot mixture. I do this with gloves.

We put it moderately tightly either in a glass container or in an enameled one. Boil water with salt and spices, cool and carefully pour eggplants. Then everything is simple. Put under oppression for 5-7 days at room temperature Then we remove the oppression, put the eggplants in the refrigerator and enjoy. They are stored in the refrigerator for a very long time. But it rarely comes to "long", they are usually eaten quickly.

This is how they look after a week.

They cut perfectly - nothing falls out.

DELICIOUS SAUCERED EGGLANDS STuffed with Roasted VEGETABLES

Today is the turn of another dearly loved by me autumn dish- pickled eggplant stuffed with vegetables.

This dish attracts, first of all, with taste, - that's all there is to J. In addition, sharpness and pleasant sourness are achieved without a single drop of vinegar, - useful lactic acid bacteria work, - natural "samokvass".

The filling is dominated by carrots, and in the “support group” it can have onions, as well as various white roots - celery, parsley or parsnip. Here the choice is yours, you can add everything from this set that you like or have available.

There are many recipes for pickled stuffed eggplants to close for the winter. But they require long-term sterilization, are capricious in storage, at least they “exploded” a couple of times for me. I gave up trying to achieve perfection in this matter, but found an alternative way - freezer, more precisely, the storage of eggplants prepared for stuffing and fermentation in the freezer.

Sellers at Odessa Privoz seem to be selling this goodies all year round. I asked how they manage to do this and found out that they only preserve eggplants, without filling, and prepare the filling fresh in winter? as needed. But about all this, a little later, but for now - we are preparing an autumn snack - pickled eggplants stuffed with vegetables.

I don't like it when this dish is too sour, so I always cook it in small portions.

To prepare pickled eggplant stuffed with carrots and vegetables, we need:

• eggplant - 1 kg
• carrots - 3-4 pcs.
• onions - 2-3 pcs.
• white roots - 100 g
• paprika - 1 dess.spoon
• black pepper - 1 tsp
• hot pepper -1 pc.
• garlic - 1 head
• salt for cooking eggplant - 2 tbsp. spoons for 2 liters of water, for brine - 3 tbsp. spoons per liter of water
• parsley and celery - a few stalks for "tying" stuffed eggplants.

How to cook pickled stuffed eggplant?

Let's start with the fact that the eggplant needs to be boiled. For 2 liters of water, add 2 tbsp. tablespoons of salt, at the eggplants we make two through punctures on the sides and lower them into boiling water. The main thing here is that in the end, they do not crunch, but they are not digested either. Usually, small and narrow eggplants are cooked - 5-6 minutes, larger and thicker specimens, respectively, longer - 10-11 minutes. Readiness is determined with a fork, if it freely pierces the skin, eggplant can be removed from the pan.

Now you need to squeeze out the bitterness and unnecessary liquid. To do this, we press the eggplants for several hours on a flat inclined surface under the load.

Excess liquid and bitterness drain. Eggplants become drier, have a slightly flattened shape.

We cut them along about 3/4 of the length, in the form of a book or notebook.

Now they are ready for stuffing. By the way, you can stop at this if you want to cook stuffed eggplants for the winter, or rather, a preparation for them. In this case, the eggplant should be wrapped tightly in foil or cling film and put in the freezer. In winter, after defrosting, you can make freshly cooked pickled eggplants in 1.5 days with vegetable stuffing. Fortunately, carrots, onions and white roots are not in short supply in winter.

If you want to enjoy this dish not in winter, but right now, we continue to cook further.

Three carrots and white roots on a coarse grater, cut the onion into small cubes.

Stew vegetables separately in vegetable oil.

Cool, mix, salt a little and add paprika and black pepper.

Rub each eggplant with chopped garlic from the inside of the cut.

We put the filling. In small eggplants, it is enough in the amount of 1.5-2 full tablespoons, in larger ones - 3-4 tbsp. spoons.

We connect the edges of the eggplants and “bandage” them with parsley and celery.

If this is problematic, then we use ordinary sewing threads, wrapping stuffed eggplants around them in diameter, along the entire length.

At the bottom of the dishes in which we will ferment eggplants, we put dill umbrellas and pieces bay leaf. Then tightly fold the eggplant in layers, and sprinkle with grated garlic and hot pepper rings.

Carefully, along the wall of the pan, pour everything with chilled brine - for 1 liter of water 3 tbsp. spoons of salt. The liquid should completely cover our stuffed eggplants. You can cover them with a clean plate, on which you carefully place a small weight.

We stand them for a day at room temperature, and then move them to a cool place. Pickled eggplants are ready after 12 hours in the refrigerator, i.e. after 1.5 days from the start of cooking, then they need to be removed from the brine (it is quite salty), put tightly in a storage container and poured a small amount vegetable oil. If you leave it in brine, then the taste will not change for the better ... Therefore, I do it in small portions, for 3-4 days.

Since the brine is quite salty, after being in the refrigerator

I would be glad if this pickled recipe stuffed with vegetables you will like eggplant.

Salt

Pepper

Vegetable oil

Information

Conservation
Cooking time for pickled eggplant is 3 days and 2 hours, of which 1 hour will be required to prepare the products. The number of servings is 10.

Pickled eggplant: a recipe for how to cook

Wash eggplants, cut in half lengthwise without reaching the end of 2 cm. Boil them in salted water for 10-12 minutes. Calculate the amount of salt as follows: for 1 liter of water - 1.5 tbsp. salt (30 gr.). Ready eggplant remove from the water, lay out in a tray in one row and press down with oppression until it cools completely.